The weather has certainly changed and has dipped its toe into fall weather. So, it’s time for some vegetable roasting and some soup eatin’…

This soup combines a fantastic cornucopia of root vegetables roasted up to add a depth of flavor. Then at the end, you add the secret ingredient of tahini which adds a rich nuttiness. This soup does require some prep time of peeling and chopping several vegetables. Don’t fret. Turn on an episode of “This American Life” or “Radio 360” and time will fly by while you are chopping away. Once the vegetables are roasted you’ll then get to sit back, relax and let the soup simmer on the stove.

Recipe: Roasted Cauliflower Turnip Potato Soup

Summary: A creamy soup perfect for fall weather.

Ingredients

1 large head cauliflower

3 potatoes, peeled and cubed

3 turnips, peeled and cubed

4 cloves garlic, minced

olive oil

1 onion, chopped

8 cups vegetable broth

1/4 cup tahini

1 teaspoon nutmeg

1 teaspoon thyme

3 Tablespoons liquid aminos (or low sodium soy sauce)

salt and pepper to taste

roasted pecans for garnish

Instructions

Preheat oven to 425.

Drizzle olive oil on baking sheets.

Place cauliflower, turnips and potatoes on separate baking sheets (if possible as they will cook at different rates).

Drizzle olive oil over vegetables and add minced 3 of the 4 minced cloves of garlic, salt and pepper.

Use hands to distribute olive oil and seasoning evenly over chopped vegetables.

Roast in oven until vegetables are soft and lightly browned about 30 to 45 minutes depending on how thick you cut the vegetables. Check them and stir so they brown evenly.

Remove vegetables from oven.

Drizzle about a tablespoon of olive oil in large soup pot.

Add onion, 1 minced garlic clove, and soften over medium heat.

Add roasted vegetables into soup pot and pour in vegetable broth.

Add water as needed so that the liquid covers the vegetables.

Add nutmeg and thyme.

Let simmer over medium low heat for at least 30 minutes.

Add tahini into soup.

Put small portions of soup into blender and puree until creamy. (Fill blender only halfway otherwise you’ll have exploding hot soup all over your kitchen.) Or, you can puree using an immersion blender.

For those that don’t really dabble in soy based ingredients, this recipe might take you out of your comfort zone but it’s well worth it. It involves two ingredients – tempeh and tamari – that just from the mere mention of them make many an ardent carnivore turn tail from the kitchen and order a pepperoni pizza. Don’t let those t-words scare you off. Who knows, this dish could begin your love affair with tempeh. (Which, by the way, can usually be found in the produce section where the refrigerated tofu, vegetarian lunchmeat and fake chicken nuggets are sold.)

There is a smoky flavor from both the pistachios and the cumin in the crust. The marinade is “peanuty” with a hint of spiciness from the cayenne. Be sure to take the time to let the tempeh soak up the tamari and the marinade as you will have a more consistent overall flavor. Then, just to take the flavor over the top, add the mushroom gravy and you’ve got a meal that makes you, well…want to lick the plate.

This recipe comes from a very interesting cookbook: Blossoming Lotus Vegan World Fusion Cuisine. Its a colorful, informative cookbook chock full of interesting recipes from around the world. The bonus is powerful introduction by Dr. Jane Goodall who reminds us to take steps to fully appreciate the far reaching consequences of what we choose to eat.

Place nama shoyu (or tamari/soy sauce) and water in a 9″ x 13″ casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes.

Prepare creamy tahini marinade by placing all those ingredients in a blender and blend until smooth.

Pour over tempeh cutlets (wait until cutlets have had a chance to soak up the liquid). Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.

While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine. Also, begin working on the vegetarian mushroom gravy.

Remove tempeh from over, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes.